Pick up you September issue of Food & Wine and read this article (or just read it here online). This is where I have been working for the past few months. I was there when the author wrote the article, so I guess I would be considered "the peer." Its a little strange that she describes it as New Trattoria Cooking, since Salvatore has been running the place for 20 years, and trust me, there is nothing new about anything there...except to maybe give you a new glass of wine... ;-)


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